In any case, I think all this sewing craziness has been taking its toll on me. A few days ago, on a quiet evening with nothing particular planned, I went upstairs, put on my apron, and made lemon bars. I didn't take pictures. I didn't even plan to eat very many of them. I just needed to bake something. They were yummy, and Patrick's mom and sisters came to help finish them off.
So, in that quiet, need-to-get-back-into-the-kitchen spirit, I come to you today with (finally) another food-ish post. Today's guest star is zucchini. It will be playing the lead role in Zucchini Cornbread Casserole, which received rave reviews from everyone, including Patrick's grandpa (that's the highest praise, by the way, if he says out loud that he likes it).
The trick, I think, was making sure to drain the zucchini well. I read in some of the reviews that salting the shredded zucchini and letting it sit in a colander helps. I assume it did--I think mine turned out fine.
Bu the way, I used 3 1/2 zucchinis in this recipe, and there were still more in the fridge when I was done. Then Patrick's grandma came in with another bucket full of zucchini, squash, broccoli, potatoes, and cucumber. The garden is certainly proving its value.
You can see the full recipe here, but for now I'll just say you mix the zucchini with onion, eggs, cheese, salt and pepper, and cornbread mix. Doesn't it look yummy already?
Then you bake.
Here is the finished product, with more cheese on top.
It was such a fun meal--very garden-y.
Patrick made chili to go with the casserole, and it even included green peppers from the garden.
Well. That feels good. There's just something satisfying about making new and yummy food that people like to eat. It's double satisfying when it helps protect your fridge from a zucchini invasion. I think next we'll have to go with something like Blueberry Zucchini Bread or Zucchini Chocolate Chip Muffins. In the meantime, I'll have to work myself up to dealing with fabric and pins some more. Baby steps...
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